Filled piquillo peppers with minced meat

120 min
Type of dish: Vegetables, Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Elaboration

To make the spanish sauce (fast way).

To make the sauce velouté from the stock:

  • Make a roux with 70 g of flour and 70 g of butter per each litre of white stock.
  • Add in some tomato sauce to colour the sauce.

To make the filing of the peppers:

  • Sauté the garlic and onion cut into brunoise, add in the minced meat. Sauté and season with salt and pepper.
  • Deglaze and add in the tomato velouté. Allow to cool.
  • Fill the peppers, coat them with egg and breadcrumbs and fry. 

PLATING

  • Pour some Spanish sauce over the peppers and let this cook for 5-10 minutes.
  • Place the peppers on a plate (3 per person) and pour some sauce over them.
  • Lastly, decorate with chopped parsley. 
Nutritional information (1 portion)
Fiber 7.68 g
Saturates 7.1 g
Monounsaturated fatty acids 12.85 g
Polyunsaturated fatty acids 5.97 g
Cholesterol 105.28 mg
Calcium 217.83 mg
Iron 4.93 mg
Zinc 2.71 mg
Vitamin A 319.82 ug
Vitamin C 55.41 g
Folic acid 171.15 ug
Salt (Sodium) 873.58 mg
Sugars 15.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.